Berry Shortbread Dreams Recipe
Berry Shortbread Dreams Recipe photo by Taste of Home

Berry Shortbread Dreams Recipe

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From Bay City, Texas, Mildred Sherrer writes, "Raspberry jam adds fruity sweetness to these rich-tasting cookies. They will absolutely melt in your mouth!"
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min.
MAKES:21 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min.
MAKES: 21 servings


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 to 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 to 3 teaspoons water

Nutritional Facts

1 serving (2 each) equals 180 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 88 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.
  2. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
  3. Bake at 350° for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. Spoon additional jam into cookies if desired. Combine confectioners' sugar, extract and enough water to achieve drizzling consistency; drizzle over cookies. Yield: about 3-1/2 dozen.
Originally published as Berry Shortbread Dreams in Taste of Home April/May 2001, p18

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Reviewed May. 10, 2016

"Soooo easy to make. Took me less than ten minutes to make the dough. I gave it a half hour in the fridge and baked them. My dough was a little crumbly when I made indentation but not bad. I used blueberry preserves because that's all I have on hand. These are delicious. Made the icing but I like them with and without. I love shortbread and this is a keeper. Thank you!

This recipe made 28 cookies for inch."

Reviewed Aug. 26, 2015

"Excellent recipe. Every time I make these and share I get requests for the recipe. I have been making these for 9 years and they never fail to impress people."

Reviewed Dec. 26, 2014

"I adore this recipe because they are good and easy to make! My family loves them so much that I automatically double the recipe. I often use other jams/preserves like apricot, blackberry, black raspberry and even peach. I rarely put the glaze on the cookies because they are so good without it."

Reviewed Dec. 14, 2014

"I have been making these for years now. They are EXCELLENT and a family favorite. I use store bought icing, melt it for 15 seconds in the microwave, tint it pink and drizzle over the cookies. It looks very pretty!"

Reviewed Dec. 7, 2014

"Excellent cookie! I'm making more. The only thing I'd change in the recipe is to add more water to the frosting. I followed the frosting measurements exactly and ended up with a sticky paste. It took about another tablespoon of water to get the frosting to a drizzle consistency. Also used a mini squirt bottle to get the frosting to decorate easily and neatly."

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